Recalls for smoked trout need not be repeated thanks to a new, proprietary ultrahigh-pressure system called Fresher Under Pressure®. This technology has been shown to eradicate pathogens such as Listeria monocytogenes, salmonella, and e.coli.
Fresher Under Pressure harnesses the natural, low-heat advantage of hydrostatic pressure to destroy the specific cell structure of pathogens found in certain foods, while maintaining the product’s inherent nutritional value, taste, and color.
Many manufacturers of fresh foods such as juices, sauces, meats, and seafood in the United States and abroad are currently utilizing Fresher Under Pressure as an alternative to food safety systems such as pasteurization, irradiation, or chemicals.
Flow International Corporation of Kent, Washington, has developed and currently manufactures Fresher Under Pressure systems for the food manufacturing industry. The company, which has over 50 years of experience in ultrahigh-pressure machine-tool technology, is currently directing its research and resources toward the development and implementation of food safety solutions.
For more information, contact the following individuals at FLOW:
Ed Ting: Food Technology Scientist
Rick Marshall: Food Group Vice President
Ron Tarrant: CEO and President
Or visit www.fresherunderpressure.com